Creamy Carrot Ginger Bisque with Cashew Cream

INGREDIENTS

• 1 cup cold water, and more as needed
• 2/3 cups cashew cream, divded (recipe below)
• 1-2 tablespoon lemon juice (optional)
• 1 1/2 teaspoon mild curry powder
• 2 tablespoons demerara sugar or maple syrup (optional)
• 4 cups vegetable stock
• 1/2 cup celery, diced
• 1/2 - 3/4 teaspoon sea salt (optional)
• 1 1/4 pound carrots, chopped
• 3/4 cups onion, diced
• 2 cups raw cashews
• 1 tablespoon olive oil
• sea salt to taste
• 1 1/2 inch piece of ginger, chopped finely
• 1 medium/small russet potato, cut into large pieces